Steamed Cake

Ingredients

• 2 eggs
• 1 1/2 cups sugar
• 1/2 cup butter
• 1 cup currants
• 1 cup raisins
• 2 tablespoons molasses
• 1 teaspoon vanilla
• 1 teaspoon mixed spices
• 1 heaping teaspoon baking soda
• 2 teaspoons of vinegar
• fill cup with buttermilk

Method

1. 1

   Beat eggs, sugar, and butter together.

2. 2

   Add currants, raisins, molasses, vanilla, spices, and baking soda dissolved in vinegar.

3. 3

   Mix stiff with flour, steam for 2 hours, then bake slowly for half an hour.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 377. The excerpt below is the record exactly as published.

J/2 cup butter, add 2 cups flour, 1 cup raspberry jam, 4 tablespoons sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, ^ nutmeg. — Mrs. May Newcomb, Palos Park, 111, RIBBON CAKE.— Beat together 1 cup butter, 2 cups sugar, add 3 beaten eggs and beat again, then 1 cup milk, beating well after each addition, last of all beat in 3 cups flour in which 1^ tea- spoons baking powder have been sifted. Divide the batter into four parts, coloring one with melted chocolate and another with pink cake coloring, and a third with vegetable green. Bake in jelly tins and put together with a filling, — Mrs. Laura Wilkinson, Grant Works, 111. SNOW CAKE. — V/i teaspoons baking powder. Cream yi cup butter, adding gradually 1 cup sugar and 2 teaspoons vanilla; beat whites of 2 eggs to a stiff froth, add J^ cup milk, then 1^ cups flour. Use chocolate filling. — Mrs. E. E. Rusk, Riverside, 111. COOK COUNTY GOOK BOOK 5Sl SOUR CREAM CAKE.— Cream together 3 cups of sugar and 6 eggs, well beaten, 2 cups of sour cream to which has been added 2 small teaspoons of soda, 5 cups of flour, spice and fruit to taste. If a fruit cake is desired, add more fruit. — Mrs. Alice E. Nelson, 404 S. 1st Ave., May wood, 111. SPICE CAKE. — Cream 1 cup of sugar and ^ cup of butter; add 1 cup of sour milk, small teaspoon of soda and 1 egg. Use just enough flour to make a soft loaf. Before putting into pans add 1 teaspoon of cinnamon, ^ teaspoon of allspice, and a pinch of cloves. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. MARBLED SPICE CAKE.— Cream H cup of butter and 2 cups sugar, then divide into equal parts; in one part put the well- beaten whites of 4 eggs, and into the other the beaten yolks. Into the light part put ^ cup of sweet milk, 2 small cups of flourv sifted with a teaspoon of baking powder. Into the dark part put a teaspoon of allspice, cinnamon, and vanilla extract, and a % tea- spoon of ginger, cloves and nutmeg. Stir the two lightly together, not enough to mix but to give the marbled eflfect. Bake in a loaf. Boiled white frosting. — Mrs. Bruce, Maywood, 111. SPONGE CAKE.— Beat 5 eggs and 1 cup of sugar 15 min- utes; add a pinch of salt, 1 teaspoon of lemon extract, Ij^ cups water, 1 cup flour, sifted 3 times with 1 teaspoon erf baking powder. Put into oven and bake. — Alice E. Nelson, 404 S. 1st St., May- wood, 111. VARIATION I.— Beat the yolks and whites of 7 eggs sepa- rately. Put a level cup of sugar and 1 of flour (both sifted sepa- rately 3 times) into beaten yolks. Add J/^ teaspoon of cream of tartar into beaten whites. Then mix into the yellow batter. Add vanilla to taste. Bake in a sponge cake pan in a slow oven for about 1 hr.— Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, III. STEAMED CAKE.— Beat together 2 eggs, V/z cups sugar, M cup butter; add 1 cup currants, 1 cup raisins, 2 tablespoons mo- lasses, 1 teaspoon vanilla, 1 teaspoon mixed spices, 1 heaping tea- spoon baking soda, put in a cup and dissolved with 2 teaspoons of vinegar, fill cup with buttermilk

Cook this with the app: pantry check, scaling, and the assistant.